Recipe of Rasam

Ingredients

• 50 g tamarind pulp
• 2 medium tomatoes, chopped
• 1 tablespoon vegetable oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin
• 2 dried red chilies
• A handful of fresh curry leaves
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 liter of water
• Fresh cilantro for garnishing

Directions

1. 1

   Soak tamarind pulp in 250 ml of hot water for 10 minutes. Squeeze out the juice from the tamarind and strain.

2. 2

   Heat oil in a pot and add mustard seeds, cumin, dried red chilies, and curry leaves. Fry until the seeds start to pop.

3. 3

   Add chopped tomatoes, asafoetida, turmeric, and black pepper. Cook until tomatoes are soft.

4. 4

   Pour in tamarind juice and the remaining water. Bring to a boil.

5. 5

   Reduce heat and simmer for 15 minutes.

6. 6

   Season with salt to taste.

7. 7

   Serve hot, garnished with fresh cilantro. Ideal with white rice or as a light soup.